Sunday, March 24, 2013

Honey Roasted Carrots

In this recipe, honey adds a subtle sweetness that beautifully complements the roasted carrots. An optional sprinkling of fresh parsley adds a light herbal note.


1 pound medium-to-large carrots, peeled
1 tablespoon extra virgin olive oil
2 tablespoons honey, divided
Salt and freshly ground black pepper to taste
1/2 tablespoon chopped fresh parsley (optional)

Preheat oven to 400 degrees.

Cut the carrots in half lengthwise and then cut crosswise into 2-inch pieces. Cut the thicker pieces in half again lengthwise, so that all the pieces will be similar in size.

In a large bowl, toss the carrot pieces with the olive oil, 1 tablespoon of the honey, and salt and pepper.

Arrange the coated carrots in a single layer in a deep baking dish or roasting pan lined with non-stick foil. Roast for 10 minutes. Remove from oven and stir.

Drizzle the carrots with the remaining 1 tablespoon of honey, along with additional salt and pepper as needed, and toss well to coat the carrots evenly.

Return to oven and roast uncovered, stirring occasionally, for another 10-20 minutes, or longer as needed, until the carrots are tender.

Sprinkle with the parsley (if using), and serve.

-- 3-4 servings


  1. So my kids love honey, and slowly carrots are becoming the easiest veggie to get them to eat. I will for sure be trying this out with them.
    I'm including this in a Foodie Friday Round Up today. Thanks for sharing.

    1. Thanks, Adelina! I hope you all enjoy these carrots.